Chocolate Walnut Challah Bread Pudding with Jack Daniels Anglaise
Ingredients
- Caramel Sauce
- 2 cups sugar
- ¾ cup water
- 1 teaspoon glucose
- 14 ounces coconut milk
- Bread Pudding
- 3 cups challah, cut into 1-inch cubes
- 3 cups almond milk
- 4 eggs
- 2 yolks
- 6 ounces sugar
- 1 tablespoons cinnamon
- 2 tablespoons Jack Daniels
- ¼ cup caramel sauce (above)
- 4 teaspoons salt
- 1½ cups dairy-free chocolate chips
- 1½ cups walnuts, toasted and chopped
- Jack Daniels Anglaise
- 1½ cups coconut milk
- 1 cup raw cashews
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons canola oil
- 2 tablespoons Jack Daniels
Preparation
- Preheat the oven to 325 degrees.
- Make caramel sauce by combining sugar, water and glucose in a small saucepan and cooking over medium heat until golden-brown. Stir in coconut milk to incorporate. Remove from heat.
- Place diced bread into a small nonstick loaf pan. In a small saucepan, bring almond milk, sugar and cinnamon to a boil. Crack eggs into a bowl and pour in cream mixture, whisking constantly in order not to curdle eggs. Add in Jack Daniels, caramel sauce, walnuts, chocolate chips and salt.
- Pour mixture into filled loaf pan and let bread absorb the mixture for 15 minutes. Place loaf pan into a water bath (a larger pan filled with water) and bake until pudding is cooked, about 45 minutes (test with a toothpick; if it comes out clean, the pudding is cooked). Remove and allow to cool for 15 minutes.
- While the pudding is baking, make Jack Daniels anglaise. Combine all ingredients in a blender and puree until smooth. Keep anglaise chilled.
- To serve, unmold bread pudding and cut into 1” slices. Spoon Jack Daniels anglaise over it, and serve immediately.
Todd Gray and Ellen Kassoff Gray
